ADD DRY FRUITS
firstly, in a pan take ¾ cup almonds, ¾ cup cashew, 2 tbsp pistachios and 2 tbsp pumpkin seeds
dry roast on low flame for 10 minutes or until the nuts turn crunchy. keep aside.
JAGGERY - 1 CUP
in a large kadai take 1 tsp ghee, 1 cup jaggery and ¼ cup water.
mix well until the jaggery dissolves completely.
BOIL - 6 MINUTES
boil for 6-7 minutes or until the syrup turns frothy.
now check the consistency, by dropping syrup into a bowl of water, it should form hardball and cut with a snap sound. else boil for another minute and check.
keeping the flame on low add roasted nuts and ¼ tsp cardamom powder
DO NOT ALLOW TO COOL
mix well making sure jaggery syrup coats well.
GREASED BUTTER PAPER
immediately transfer the mixture on to a greased butter paper or onto steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.
ROLL - SLIGHTLY THICK
cover with another greased butter paper and roll with the help of a rolling pin
roll for uniform thickens.
allow to cool for a minute, and when it is still warm cut into pieces.
READY TO EAT
finally, serve dry fruit chikki once cooled completely, or store in an airtight container and serve for a month.